Sunday, June 16, 2013

Hey Cupcake

Alright folks, so I have been watching a show on Netflix called DC Cupcakes and it inspired me to make some! They looked so delicious and they make extravagant big displays of 72 different types of cupcakes and flavors and such, and I obviously do not have those resources, but I decided I can still try and make a mean cupcake. I succeeded! I found a Gluten Free chocolate cupcake recipe online and modified it a lot (made substitutions because I didnt have ingredients) and it turned out SO good! Had the exact consistency as a normal gluten full cupcake and was very moist and rich. Anyway I will post the modified version of the recipe instead of the original, because it turned out well! I decided to add a chocoate ganache filling (which is the same recipe I used for my Peanut Butter Pie earlier in the blog) Then I had Nutter Butter Peanut Butter Cookies on hand so I crushed those up and sprinkled that on top for some extra crunch!

Try it out! Leave a comment and lemme know how it turned out! xoxo

Chocolate Ganache:

- 1 cup sugar
- ¾ cup + 2 TBS Bob’s Red Mill GF Flour
- 1/2 cup unsweetened cocoa
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon xanthan gum
- 1 egg
- 1/2 cup almond milk
-  1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup coffee

Preheat oven to 350 degrees and line a 12-well muffin tin with paper liners.
In a large bowl combine the gluten free free, cocoa, baking powder, baking soda, salt and xanthan gum. Mix well.
Add the egg, milk, oil, vanilla extract and coffee. Mix until smooth. Divide evenly into muffin pan.
Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely and hollow out a small circle in the middle of the cupcake and fill with chocolate ganache. Frost with chocolate ganache. Smash up your favorite cookie and sprinkle on top! 

- 1/3 cup heavy cream
- 1/4 cup  brown sugar
- 1/4 cup corn syrup
- 2 tablespoons unsweetened cocoa powder
- 1/8 teaspoon table salt
- 2 teaspoons vanilla extract
- 4 ounces semisweet chocolate, finely chopped

Add the cream, brown sugar, corn syrup, cocoa powder, salt, and vanilla extract to a heavy-bottomed saucepan over medium heat. Reduce the heat to a simmer and add the chopped chocolate. Stir continuously until the chocolate is melted and the sauce has thickened, roughly 3 to 4 minutes. Let the sauce cool for 10 minutes before serving.


  1. Looks really good. I will have to try this one.

  2. Wow...these were great excellent. Sometimes a 'gluten free' dessert doesn't cut it but this really does. It was moist and held together like a normal cake and had great texture. The filling was yummy!